Preparation

In heavy kettle, cook the salt pork over moderate heat, stirring, for 5 minutes or until it is golden, and transfer it with a slotted spoon to a plate. Add to the kettle the onion, garlic, carrot, scallions and bell peppers and cook the mixture, stirring, for 10 minutes, until vegetables are softened. Add the potatoes, drained, the thyme, stock and salt and bring to a boil. Simmer for 5-7 minutyes, until potatoes are almost tender. Stir in the beurre manié in bits and bring mixture to a boil. Add the salt pork and the cod and simmer for 3 minutes, until the cod just flakes. Add the cream, milk, and salt & pepper to taste and heat the soup stirring gently until it is hot. Makes about 11 cups, serving 8

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